How to make raspberry almond shortbread cookies

Add butter to a bowl and beat for about 30 seconds

Add in the sugar and almond extract then beat well until combined

Add in the flour and mix well. It gets tough

Once mixed...cover and chill for about an hour

Preheat oven to 350 degrees

Take dough from fridge and shape into about a 1 inch ball

Size comparison to the jam lid

Place on an ungreased cookie sheet at least 2 inches apart

Here is a tricky part...indent the cookies with your finger or a cool doodad and try not to make deep cracks in the sides. Ill show you why

The jam I used. I'm sure you can use whatever you want. With seeds as well.

Add about 1/4 to 1/2 tsp of the jam to the well on each cookie

Close up. Sprinkle sugar on all of the cookies before baking

Bake for 10-12 minutes until edges are a light brown.

This is why you should make sure the cracks aren't too deep :) jam overflow. It still tastes delicious just not as pretty

Transfer to a wire rack to cool

Eat the rejects

Close up of a crack

For the icing...mix all ingredients

Will have a thick soup texture

Place into a piping bag or ziploc like me

Snip a small corner and get to piping. This is a step you can do whatever you want with

All done!!! So yummy....enjoy!

Recipe from: http://parentpretty.com/raspberry-almond-shortbread-cookies/